This product has been replaced by Ice Cream University Stabilizer IC21
“New” all natural stabilizer with a clean label declaration. Can be used for production of ice cream, gelato, with or without egg yolk
Ingredients:
Organic gum acacia, Guar gum, Carob bean gum
Usage Level:
1 gallon (128 oz) batch- 18 grams-
5 quart (160 oz) batch- 22.5 grams
10 quart (320 oz) batch- 45 grams
Mix with dry sugar, add to batch and agitate